Monday, July 31, 2017

Creamy Coleslaw or Texas Style?

I confess that I have not always been in love with coleslaw. Maybe that's because it so often seems more like shredded cabbage in a cold mayonnaise soup. Some of you are laughing (I hope). You know what I mean! And who could forget that priceless scene in Never Been Kissed when Drew Barrymore asks what's in the coleslaw?

Turns out I do like coleslaw. But it comes in two versions. Creamy coleslaw has mayonnaise in it. Texas coleslaw apparently does not. The truth is that I like a touch of mayonnaise and I love the acidic bite of vinegar.

So I experimented with my own mixture. Other than cabbage, it's really a very versatile dish. So feel free to monkey with the ingredients so that they suit you. I will say that I think it must have celery seeds. In my opinion, they make a huge difference in the flavor.

Peel the outer leaves off the cabbage, wash the cabbage, and cut in half. Cut out the big core. Shred the cabbage. I used a food processor. Peel and shred the onion and the carrots. Mix cabbage, onion, and carrots well in a big bowl.

In a small bowl, whisk together the sugars, mustard, salt, pepper, celery seeds, paprika, olive oil, and vinegar. Add the mayonnaise and whisk well. Pour over the cabbage and turn several times to spread evenly throughout. Refrigerate at least one hour before serving. (Not creamy enough for you? Mix in another two tablespoons of mayo. We won't tell!)

7 comments:

Definitely celery seeds. I like the carrot really small as it doesn't soften like the cabbage does. I use pink Himalayan freshly ground salt for all my vegetables which really engances the flavor so much, especially with tomatoes. Your Cole slaw us very much like mine so I know it is good.😉Thank you. Cynthia